Saffron Pistachio Basbousa Pressure Cooker Recipe
This Saffron Pistachio Basbousa is a fragrant and indulgent semolina cake cooked in a pressure cooker for a quick and luxurious treat. Infused with saffron, rose water, and topped with pistachios, it's perfect for special occasions or as an elegant dessert with tea.
Equipment
- 1 Mixing bowl large
- 1 Pressure cooker
- 1 Cake tin round, fits inside cooker
Ingredients
Main Ingredients
- 1 cup semolina fine
- 1 cup sugar
- 1 cup yogurt plain, full-fat
- ½ cup unsweetened shredded coconut
- ⅓ cup coconut oil melted
- 1 teaspoon baking powder
- ¼ teaspoon saffron threads soaked in 1 tablespoon warm water
- 1 tablespoon rose water
- 2 tablespoon pistachios chopped
- ½ cup water for syrup
- ¼ cup sugar for syrup
Instructions
Instructions
- In a mixing bowl, combine semolina, sugar, yogurt, coconut, and melted coconut oil.
- Stir in baking powder, saffron water, and rose water until fully combined.
- Grease a round cake tin and pour in the batter. Smooth the top and sprinkle with chopped pistachios.
- Add 1 cup of water to a pressure cooker, place a trivet inside, and set the cake tin on top.
- Cover with lid and cook on medium heat without whistle for 30 minutes.
- While it's cooking, make syrup by simmering ½ cup water with ¼ cup sugar until slightly thickened. Set aside.
- Once the cake is done, cool slightly and pour the syrup evenly over the top. Let absorb before serving.
Notes
Do not overcook. Let the cake fully absorb the syrup before slicing. Serve with extra chopped nuts or a drizzle of coconut cream if desired.
